Paleo-friendly Pumpkin Pie

Tomorrow is Thanksgiving Sunday, and my first day off the Whole 30 program! I am excited to broaden my food choices, but it doesn't mean I want to eat a ton of grains and dairy -- even if these are now allowed! While my mom is making her classic pumpkin pie recipe for tomorrow's dinner, I thought I would dabble in some of the paleo-style "treats" and make myself a paleo pumpkin pie! I found this recipe online, which seemed well-reviewed, and I went for it! It took no time at all to whip up, and as you can see from the picture above, it turned out pretty well! The recipe made enough filling for two pies so I just baked the extra filling in a separate dish. I sampled a corner tonight and it was delicious, but the pie will have to wait until tomorrow! 

So if you're looking for a healthier alternative this year, give this one a whirl! I doctored up the spices a bit; instead of the pumpkin pie spice, I added 2 tsp cinnamon, 1.5 tsp peeled, grated fresh ginger, 1/4 tsp ground cloves, 1/2 tsp nutmeg. Everything else was done by the book! Enjoy! 

PALEO PUMPKIN PIE (from this website)
Servings: 9 -inch pie
Author: Cook Eat Paleo
INGREDIENTS
For the crust

• 125 grams almond flour about 1-1/4 cups
• 3 tablespoons organic ghee melted
• pinch of sea salt

For the pie

• 1 15- ounce can organic pumpkin
• 3/4 cups coconut milk
• 1/2 cup honey
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
3. Add filling ingredients to food processor and process until smooth. Pour into crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
4. Cool completely and refrigerate 2 hours.